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Chicken Taco Pockets

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  Avocado 1 Small, peeled, thinly sliced
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pita breads 8 (Each Of About 3 1/2-Inch Diameter)
  Chopped cooked chicken/Chopped cooked turkey 2 Cup (32 tbs)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Onion 1 Small, sliced and separated into rings
  Vegetable oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Shredded monterey jack cheese 8 Ounce (2 Cup)
  Shredded lettuce 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Taco sauce 1⁄2 Cup (8 tbs)

1. Sprinkle avocado with lemon juice and 1/4 teaspoon salt. Split each pita bread halfway around edge with knife; separate to form pocket.
2. Mix chicken, chilies, onion, oil and 1/2 teaspoon salt in 1 1/2-quart casserole. Cover and microwave on high 4 to 5 minutes, stirring after 2 minutes, until chicken is hot.
3. Spoon about 1/4 cup of the chicken mixture into each pita bread. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2882 Calories from Fat 1101

% Daily Value*

Total Fat 126 g194.3%

Saturated Fat 58.2 g291.1%

Trans Fat 0 g

Cholesterol 259.8 mg86.6%

Sodium 6648.9 mg277%

Total Carbohydrates 272 g90.5%

Dietary Fiber 26.2 g104.8%

Sugars 15.9 g

Protein 167 g334.7%

Vitamin A 440% Vitamin C 194.3%

Calcium 222.6% Iron 64.5%

*Based on a 2000 Calorie diet

Chicken Taco Pockets Recipe